Chicken Tomato Cucumber Salad Recipe
This chicken tomato cucumber salad is a super refreshing, healthy and nutritious meal. The good news is the chicken is flavorful enough that you probably won't need a salad dressing. Plus, you can meal-prep a large batch of this on the weekend to enjoy over the next few days.
Servings: 2 servings
Calories: 256kcal
Ingredients
Chicken
- 12.35 ounces chicken breast
- 1 teaspoon oyster sauce
- 1 ½ teaspoon soy sauce
- 1 teaspoon black soy sauce
- 1 teaspoon ground white pepper
Salad
- 2 cucumber
- 1 cup grape tomatoes
Instructions
- Marinate the chicken in a bowl with the oyster sauce, soy sauce, black soy sauce and ground white pepper. Set aside for 30 minutes.
- Preheat your convection oven at 437°F or 225°C.
- Spiralize the cucumber into ribbons with a handheld spiralizer or a Paderno spiralizer, using the straight blade. Then, place in a salad bowl.
- Halve all of the tomatoes and add them to the salad bowl. Toss the cucumber and tomatoes together. (If meal-prepping, keep the cucumber and tomatoes separately in individual airtight containers.)
- Transfer the cucumber and tomatoes to serving dishes and set aside in the refrigerator.
- Cook the chicken in the oven on a grilling rack for about 30 minutes.
- Cut the chicken into bite-sized pieces and top the salad with them.
- Enjoy the chicken tomato cucumber salad on its own or with your preferred salad dressing if needed.
Notes
If you feel like using a salad dressing, I recommend my three-step Thai sour and spicy salad dressing or balsamic vinegar.
Nutrition
Calories: 256kcal